paleo cooking from elana's pantry- recipes

7/28/2019 Paleo Cooking From Elana's Pantry- Recipes

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https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745518https://itunes.apple.com/us/book/paleo-cooking-from-elanas/id586023971?mt=11https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745518http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745518http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607745518&cm_mmc=Random%20House-_-Paleo+Cooking+from+Elana%27s+Pantry-TR--Scribd-9781607745518-_-Paleo+Cooking+from+Elana%27s+Pantry-TR--Scribd-9781607745518-_-Paleo+Cooking+from+Elana%27s+Pantryhttp://www.amazon.com/gp/product/1607745518?ie=UTF8&tag=randohouseinc5507-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745518


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PALEO COOKING

from Elanas Pantry

TEN SPEED PRESS

Berkeley

Gluten-Free, Grain-Free,

Dairy-Free Recipes

Elana Amsterdam

PHOTOGRAPHY BY LEIGH BEISCH


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Contents

Acknowledgments vi

Introduction 1

The Paleo Pantry 9

Breakfast 17

Breads and Crackers 33

Vegetables 45

Entres 63

Condiments, Spreads, and Toppings 85

Pies, Pastries, and Crusts 95

Ice Cream 103

Cookies and Bars 111

Beverages 119

Sources 128

Index 130

Measurement Conversion Charts 137


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34 PALEO COOKING FROM ELANAS PANTRY

2 cups blanched almond flour

1/4cup golden flax meal

2 tablespoons coconut flour

1/2teaspoon baking soda

1/4teaspoon sea salt

5 large eggs1 tablespoon coconut oil, melted

over very low heat

1 tablespoon honey

1 tablespoon apple cider vinegar

Preheat the oven to 350F. Grease a 7 by

3-inch loaf pan with coconut oil.

In a food processor, pulse together

the almond flour, flax meal, coconut

flour, baking soda, and salt. Add the

eggs, coconut oil, honey, and vinegar

and pulse until thoroughly combined.

Scoop the batter into the prepared

loaf pan and bake for 35 to 45 minutes,

until a knife inserted into the center of

the loaf comes out clean. Let the bread

cool in the pan for 1 hour, then serve.

Paleo Bread

MAKES 1 LOAF (ABOUT 12 SLICES)

A little gem of grain-free deliciousness, Paleo Bread works well

with both savory and sweet toppings. Try it with Salmon Salad

(page 73) or homemade jam.


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Entres 75

11/2pounds wild salmon fillet

1 cup Dijon mustard

Preheat the oven to 400F. Rinse the

salmon and pat dry. Place the salmon

skin side down in a 13 by 9-inch bak-

ing dish. Spread the mustard over the

salmon.

Bake for 15 to 20 minutes, until

cooked through, then serve.

Mustard Salmon Fillet

SERVES 4 N

My friend Deb, from the website Revive Organizing, taught meto make this simple yet elegant baked salmon. Because it takes

very little time to prepare and always impresses, its her go-to

dish for guests.

< Mustard Salmon Fillet with BitterDandelion Greens (page 47)


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Pies, Pastries, and Crusts 101

Upside-Down Apple Tartlets

SERVES 8SWEETNESS: MEDIUM V

Use Honeycrisp or Braeburn apples for this dessert and serve withCoconut Whipped Cream (page 93). My friend Shirley, of the blog

Gluten Free Easily, taught me to make pie with the crust on top.

Crust

2 cups blanched almond flour

1/2teaspoon sea salt

1/4cup coconut oil, at room temperature

1/4teaspoon vanilla crme stevia

Filling

6 large apples, peeled, cored, and cut

into 1/4-inch slices

1 cup apple juice

1 tablespoon freshly squeezed lemon juice

2 tablespoons arrowroot powder

1 tablespoon ground cinnamon

Preheat the oven to 350F. Place eight

1-cup wide-mouth Mason jars on a

large baking sheet.

To make the crust, pulse together

the almond flour and salt in a food

processor. Add the coconut oil and ste-

via and pulse until the mixture forms

a ball. Transfer the dough to a piece

of parchment paper and place in the

freezer for 20 minutes.

To make the filling, place the

apples, apple juice, lemon juice, arrow-

root powder, and cinnamon in a large

bowl, and toss to combine. Transfer

the apples to the Mason jars so that

each one is overfull. Divide the remain-

ing juice from the bottom of the bowl

between the jars.

Remove the dough from the

freezer, place between 2 pieces of

parchment paper generously dusted

with almond flour, and roll out the

dough 1/4inch thick. Remove the top

sheet of parchment. Using the top

of a wide-mouth Mason jar, cut out

8 circles of dough and place one on

top of each apple-filled Mason jar.

Bake for 40 to 50 minutes, until

the juices are bubbling and the crust

is golden brown. Serve the tartlets hotout of the oven.

< Upside-Down Apple Tartlets with

Coconut Whipped Cream (page 93)


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https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745518https://itunes.apple.com/us/book/paleo-cooking-from-elanas/id586023971?mt=11https://www.google.com/search?tbo=p&tbm=bks&q=isbn:9781607745518http://www.indiebound.org/product/info.jsp?affiliateId=randomhouse1&isbn=1607745518http://search.barnesandnoble.com/booksearch/isbnInquiry.asp?EAN=9781607745518&cm_mmc=Random%20House-_-Paleo+Cooking+from+Elana%27s+Pantry-TR--Scribd-9781607745518-_-Paleo+Cooking+from+Elana%27s+Pantry-TR--Scribd-9781607745518-_-Paleo+Cooking+from+Elana%27s+Pantryhttp://www.amazon.com/gp/product/1607745518?ie=UTF8&tag=randohouseinc5507-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=1607745518

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